I've stayed at my plateaued weight for a solid 4 weeks now, it seems. And with all the cheating I'm surprised I haven't gained weight back! I guess I'm glad I'm not gaining. I never want to see any number above 210 again... so I'll settle for 203 - 204. :D
What's worse, is that I am SOOOO close to my goal of under 200. It kind of sucks to sit here and make no progress. I know the main reason I'm not making any progress is because I stopped working out. I've reached that point where once again, working out is a social thing, and I hate going alone. I like having someone there to motivate me. That, and going with Kadree is a pain. I have to drive all the way to the one in South Jordan/Sandy area and pay for day care just to work out for an hour. I really need to get back into this. :(
One good thing about this experience, is that I know what foods are causing my weight to go up once and a while. I know sea salt is normally known for not allowing water weight, but if I use too much, I still get real puffy the next day. Also learned that donuts don't hurt me at all! Not that I'm gonna get a dozen each week, but I had 4 donuts over the weekend and it didn't do anything. And I'm less afraid of eating out because I'm learning more and more that there are low carb options everywhere! I just gotta look for them. :D
Another thing I did was make a week long plan of meals. I'm sticking with them, very strictly. I made sure I had all of the ingredients and there's no excuses. I just gotta get in the kitchen and DO it! Last night's dinner was, I think, a success, which motivates me to just keep trying! ;)
Saw this recipe floating around Facebook so I decided to try it!
Crispy Cheddar Chicken:
Chicken:
2
lbs chicken tenders or 4 large chicken breasts
2
sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon
pepper
1/2 cup whole milk *
3 cups cheddar cheese,
grated
1 teaspoon dried parsley
Sauce:
1
10 ounce can cream of chicken soup
2 tablespoon sour cream
2
tablespoon butter
Directions:
Pre-heat
oven to 400 degrees.
Crush
crackers.
If
using chicken breasts and not tenders, cut each chicken breast into 3
large pieces.
Pour
the milk, cheese and cracker crumbs into 3 separate small pans. Toss
the salt and pepper into the cracker crumbs and stir the mixture
around to combine.
Dip
each piece of chicken into the milk and then the cheese.
Press
the cheese into the chicken with your fingers. Then press the cheesy
coated chicken into the cracker crumbs and press it in.
Spray
a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle
the dried parsley over the chicken.
Cover
the pan with tin foil and bake for 35 minutes.
Remove
the tin foil, bake for an additional 10-15 minutes, or until the
edges of the chicken are golden brown and crispy.
Sauce
Directions:
In
a medium sized sauce pan combine the cream of chicken soup, sour
cream and butter with a whisk. Stir it over medium high heat until
the sauce is nice and hot. Serve over the chicken.
** I substituted the milk for heavy cream (no carb substitute) and thankfully, the Ritz crackers don't make up very many carbs. ;D ENJOY!
